Recipe: Peas in Tomato Shells (using green onions and sour cream)

PEAS IN TOMATO SHELLS

5 medium tomatoes (about 1 1/2 pounds total)
1 (10 ounce) package frozen green peas
2 tablespoons finely chopped green onions (with tops)
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
1/8 teaspoon ground black pepper
2 tablespoons sour cream

Heat oven to 350 degrees F.

Remove stem ends from tomatoes; remove pulp to wall of each tomato, leaving a 1/2-inch wall on bottom. Cut thin slice from bottom of each tomato to prevent tipping, if necessary. Place tomatoes in (9 x 1 1/4-inch) ungreased glass pie plate.

Rinse peas with cold water; drain well. Mix peas, onions, dill weed and pepper. Fill tomatoes with pea mixture.

Bake uncovered 20 to 25 minutes or until tomatoes are heated through. Top with sour cream.

TO COOK IN A MICROWAVE:
Place tomatoes in microwavable pie plate. Cover tomatoes with waxed paper and microwave on high 4 to 6 minutes; rotating pie plate 1/2 turn after 2 minutes, until tomatoes are hot. Top with sour cream.

Makes 5 servings
Source: Recipe booklet: Holiday Ideas, Betty Crocker Creative Recipes #63, December 1991